After a delightful evening of wine tasting, my heart fell in love with the French Gigondas set before me.
I really mean it.
I fell in LOVE with this wine.
I sat and pondered the possibilities of pairing an immaculate meal with this smooth, velvety and delicate bottle of pleasure.
I determined it truly must be something to enhance the flavor profile. The spices. The wine tastes amazing on its own, yes. But, to push further, and to highlight the subtle herbal nuances, the sweet berries, and the succulent aromas of vanilla and smooth dark chocolate, I needed something truly special.
It did the trick.
I know this because, Brian claims that it’s going on “his list.”
Lamb Chimichurri with Cauliflower Rice
1 cup fresh parsley
1 cup fresh cilantro
1/4 cup red wine vinegar
juice of 1/4 large lemon
1/2 small shallot, roughly chopped
3/4 tsp. cumin seeds
3/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/3 cup extra virgin olive oil
2 lbs. grass fed lamb chops
1 tsp. garlic salt
1/2 tsp. freshly ground pepper
2 cups cauliflower, riced
1 Tbs. extra virgin olive oil
sea salt and pepper
Preheat the oven to 425 degrees. Bring the lamb chops to room temperature, over the course of 1 hour or so.
Meanwhile, combine the parsley, cilantro, vinegar, lemon juice, shallot, coming, red pepper and salt in a high speed blender. Process until super smooth. Transfer to a bowl and whisk in olive oil.
Season the lamb chops with garlic salt and pepper, rubbing into all sides the chops. Transfer to a glass baking dish and drizzle with 1/3 of the chimichurri sauce. Cover in foil and bake for about 30 minutes.
As the chops are roasting, saute the cauliflower rice in oil (or butter) and season with salt and pepper.
Once the chops are done, serve over “rice,” drizzled with the remaining chimichurri.